Cranberry Brie Bake
Christmas is coming so I wanted to share one of my favorite appetizers with you!
This recipe is deceptively easy, thanks in part to the use of frozen puff pastry as the crust. The puff pastry is the perfect, flaky vehicle for the tart cranberry sauce and melty, earthy brie. The bacon adds a little bit of smokiness, and the thyme adds some herby freshness.
The tart comes together super quickly, despite making a super quick cranberry sauce in the process. If you want to skip that step, leave out the cranberries, sugar, and water and just use a cranberry sauce you may already have, and add some thyme to it. This makes things even easier. And who doesn’t love that during the holidays?
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
1 sheet frozen puff pastry thawed in the fridge
1 egg white
1 1/2 cups fresh cranberries
1/2 cup brown sugar
3 sprigs of thyme
2 oz. diced bacon
6 oz. brie sliced
In a medium saucepan, combine the cranberries, water, brown sugar, and the leaves from 2 sprigs of thyme. Bring ingredients to a boil, boil for 2 minutes on medium heat or until cranberries have started to break down. Place in the refrigerator to cool. (Or you can purchase pre made cranberry sauce and save some time)
In a saute pan, cook pancetta over medium heat until browned. Remove from saucepan and place on a paper towel. Set aside.
Preheat oven to 375°F. Fit your puff pastry sheet into an ungreased 14”x5" tart pan; you may need to cut pieces to fit. Prick the puff pastry all over with a fork, and then brush with egg white. Bake for 8 minutes or until shiny and just starting to puff up. Remove from the oven.
Spread prepared cranberry sauce evenly over the puff pastry. Top with sliced brie and bacon bits. Return to the oven for 15 minutes or until the puff pastry is golden brown. Sprinkle with remaining thyme leaves. Serve warm.